We thought it would be interesting to ask our recipe program a simple question: What fancy italian recipe could I make that is easy to cook, it contains chicken and is highly rated ?
For that, we started our recipe software’s magic filter instructing it to give us the recipe we are looking for.
Here is a screenshot of that (you may click the image to enlarge it):
As you can see to the right of the screen, we included all the criteria we are interested in. Anyway, after that, we wanted to see what it would come up with.
It came up with: “Chicken Fritta Florentine” shown below:
It’s actually impossible to see here the whole recipe because the instructions didn’t quite all fit into one screen. For the people interested in this recipe, here it is, exported as HTML by Chef Master.
Chicken Fritta Florentine
Prep Time: 15 minutes
Cook Time: 50 minutes
- 1/4 tsp ground nutmeg,
- 1 1/2 Tbsp fresh lemon juice,
- 1 Tbsp vegetable oil,
- 5 2/3 oz fresh spinach, stems removed, cleaned & chopped
- 1 cup red potatoes, peeled, cubed to hash brown size
- 1 cup chicken, cooked chicken, 1/2 inch dice
- 1/4 cup parmesan cheese grated,
- 1/2 tsp zest of lemon,
- 1 Tbsp butter,
- 2 Tbsp sweet red pepper , 1/4 inch pieces for garnish
- 2 pcs clove garlic, smashed
- 1 pcs portabella mushrooms, gills removed, chopped (1/2 cup)
- 6 pcs egg,
Preheat oven to 350F.
2 Spray a non stick oven proof pan with vegetable oil and pan fry the potatoes until golden (10 minutes), remove from pan.
3 Add 1 tbsp butter and saute the chopped mushrooms for apprx 3 minutes, remove and add to the potatoes.
4 Saute the garlic over medium heat until aromatic add spinach and stir fry for 1 minute (until just wilted) add lemon juice & nutmeg.
5 Remove from the pan.
6 Wipe the pan clean with a paper towel.
7 Beat the eggs in a large bowl, then add potatoes, spinach, mushrooms & Chicken.
8 Mix well.
9 Over medium heat in the oven proof skillet melt 1 tbsp butter and 1 tbsp oil, when the pan is heated pour in the egg mixture and allow it cook undisturbed for 10 mintes or until the bottom is set – be careful not to burn the bottom.
10 Place the skillet into the preheated oven, middle rack and bake for 5 minutes, sprinkle on the Parmesan and continue baking for apprx 10 more minutes or until the top is firm and the cheese golden.
11 If necessary place under broiler to finish browning the cheese but be careful it doesn’t burn.
12 Just before serving sprinkle with the parsley and pepper oieces if using.
13 Let it rest 5 minutes then cut in wedges and serve.
14 Serve with a spicy hot sauce or chutney on the side.
Printed by Chef Master (C) Virtual Eagle, http://www.e-foodrecipes.com
I hope you’ll enjoy it.